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Cheesy Potato and Sausage Frittata


  • 6 oz. bulk light turkey and pork sausage

  • 4 cups frozen potatoes O’Brien with onions and peppers (from 28-oz bag)

  • 1 carton (8 oz.) fat-free egg product (1 cup) or 4 eggs, lightly beaten

  • ¼ cup fat-free (skim) milk

  • 1/8 teaspoon ground red pepper (cayenne)

  • 1/8 teaspoon pepper

  • 1/8 teaspoon fennel seed, crushed, if desired

  • ½ cup finely shredded reduced-fat Cheddar cheese (2 oz.)


  1. Heat 12-inch nonstick skillet over high heat. Add sausage; cook 4 to 5 minutes, stirring frequently, until no longer pink. Remove sausage from skillet; drain on paper towels. Return sausage to skillet. Gently stir in potatoes.

  2. In small bowl, mix egg product and remaining ingredients except cheese until well blended. Pour egg mixture evenly over potato mixture; cover and cook over medium-low heat 10 minutes.

  3. Uncover; cook 5 to 8 minutes longer or until egg product mixture is set but still moist on top. Remove from heat. Sprinkle cheese over top. Let stand 3 to 5 minutes or until cheese is melted. Cut into wedges and serve.

Recipe makes 4 servings.

Nutrition Information per Serving: 220 Calories, 6 g Total Fat (1.5 g Saturated Fat, 0 g Trans Fat), 40 mg Cholesterol, 560 mg Sodium, 21 g Total Carbohydrate, 2 g Dietary Fiber, 3 g Sugars, 21 g Protein.

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